This Sausage and Egg Meatloaf reinvents a classic with a delicious hidden surprise. Juicy ground beef and pork sausage wrap around soft-boiled eggs for a hearty, savory meal. It’s perfect for dinner, brunch, or meal prep.
Love Sausage and Egg Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Appetizers & Snacks, you'll find plenty of inspiration below.
Why You’ll Love This Sausage and Egg Meatloaf
- Hidden surprise: Soft-boiled eggs create a sunny center in every slice.
- Rich flavor: Beef and sausage blend for deep, savory taste.
- Versatile serving: Enjoy warm for dinner or cold for sandwiches.
- Family-friendly: Kids love the fun egg reveal and it reheats well.
Ingredients & Tools
- 500 g ground beef (80/20 lean-to-fat ratio works best)
- 400 g pork sausage meat (mild Italian or your favorite variety)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 100 g breadcrumbs (Panko gives a lighter texture)
- 1 large egg, lightly beaten (to bind the meat mixture)
- 60 ml whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp black pepper
- 5-6 soft-boiled eggs, peeled (cooked for 7 minutes for a firm yet tender yolk)
- 4 tbsp ketchup or barbecue sauce (for the glaze)
Tools: 9×5 inch loaf pan, mixing bowl, small saucepan for boiling eggs, sharp knife, aluminum foil
Notes: Using both beef and sausage keeps the meatloaf moist and flavorful. Don’t skip the Worcestershire sauce and tomato paste for umami richness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 25 g |
| Carbs: | 18 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 55 minutes | Total Time: 80 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Combine the ingredients just until everything is incorporated—overworking can make the meatloaf dense and tough instead of tender.
- Use cold eggs for easier peeling. After boiling, transfer the eggs to an ice bath immediately. This stops the cooking and helps the shells slip off cleanly without damaging the egg whites.
- Choose sausage with flavor. Mild Italian sausage is my go-to, but feel free to use spicy if you like heat. If using links, just squeeze the meat out of the casings.
- Let the meatloaf rest before slicing. I know it’s tempting to cut right in, but resting for 10 minutes allows the juices to redistribute, so you get neat slices instead of crumbly ones.
How to Make Sausage and Egg Meatloaf
Step 1: Start by preparing your soft-boiled eggs. Place 5-6 eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce the heat slightly and cook for exactly 7 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. Let them cool completely before peeling carefully—you want the yolks firm but still tender, not chalky.
Step 2: Preheat your oven to 190°C (375°F). In a large mixing bowl, combine the ground beef, sausage meat, finely chopped onion, minced garlic, breadcrumbs, beaten egg, milk, Worcestershire sauce, tomato paste, oregano, smoked paprika, and black pepper. Use your hands or a fork to mix everything together gently—just until the ingredients are evenly distributed. You’ll notice the mixture becomes cohesive but still soft.
Step 3: Take about two-thirds of the meat mixture and press it evenly into the bottom and up the sides of your loaf pan, creating a hollow “trough” in the center. This is where your eggs will nestle. Arrange the peeled soft-boiled eggs in a single row along the center of the meat trough, pressing them down lightly so they’re snug.
Step 4: Carefully spoon the remaining meat mixture over the eggs, sealing them completely. Use your hands to pat the top smoothly, making sure there are no gaps where the eggs could peek through. You want a nice, even surface for that glaze to cling to later.
Step 5: Spread the ketchup or barbecue sauce evenly over the top of the meatloaf. This will create a slightly sweet, caramelized crust as it bakes. Place the loaf pan on a baking sheet (to catch any potential drips) and transfer to the preheated oven.
Step 6: Bake for 50-55 minutes, or until the internal temperature reaches 75°C (165°F) when tested with a meat thermometer. The top should be nicely browned, and the aroma filling your kitchen will be absolutely irresistible. If the top is browning too quickly, you can loosely tent it with foil halfway through.
Step 7: Once cooked, remove the meatloaf from the oven and let it rest in the pan for about 10 minutes. This resting period is crucial—it allows the juices to settle and makes slicing much cleaner. Then, carefully run a knife around the edges and turn the meatloaf out onto a cutting board. Slice into thick portions, revealing those beautiful egg centers.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap slices tightly and freeze for up to 2 months.
- Reviving: Reheat in a 160°C (325°F) oven for 15 minutes for best texture.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The ultimate comfort pairing, they soak up the meatloaf’s juices and balance the savory flavors perfectly.
- Buttery green beans with almonds — A little crunch and freshness cut through the richness and add a vibrant color to your plate.
- Roasted root vegetables — Carrots, parsnips, and sweet potatoes roasted until caramelized add earthy sweetness that complements the meatloaf beautifully.
Drinks
- Medium-bodied red wine — A Merlot or Zinfandel has enough fruitiness to stand up to the savory sausage and egg without overpowering the dish.
- Dark lager or amber ale — The malty, slightly toasty notes in these beers enhance the meaty, herby flavors and make each bite even more satisfying.
- Sparkling water with lemon — For a non-alcoholic option, the crisp bubbles and citrus cleanse the palate between bites of this hearty meal.
Something Sweet
- Warm apple crumble with vanilla ice cream — The sweet-tart apples and buttery topping are a comforting, homey finish that rounds out the meal wonderfully.
- Dark chocolate pot de crème — Rich, silky, and not too heavy, it provides a luxurious yet simple ending that feels special.
- Lemon drizzle loaf cake — The zesty, bright flavor cuts through the richness of the meatloaf and leaves you feeling refreshed.
Top Mistakes to Avoid
- Overcooking the soft-boiled eggs. If you boil them too long, the yolks become dry and crumbly instead of tender and vibrant. The 7-minute boil followed by an ice bath is key.
- Packing the meat mixture too tightly. This can make the meatloaf dense and heavy. Handle the meat gently and just bring it together—it should be moist but hold its shape.
Sausage And Egg Meatloaf
Make this incredible Sausage and Egg Meatloaf with a sunny egg center! Perfect for dinner or meal prep. Get the easy recipe and cooking tips here.
Ingredients
For the Meatloaf
-
500 g ground beef (80/20 lean-to-fat ratio works best)
-
400 g pork sausage meat (mild Italian or your favorite variety)
-
1 large onion (finely chopped)
-
2 cloves garlic (minced)
-
100 g breadcrumbs (Panko gives a lighter texture)
-
1 large egg (lightly beaten (to bind the meat mixture))
-
60 ml whole milk
-
2 tbsp Worcestershire sauce
-
1 tbsp tomato paste
-
1 tsp dried oregano
-
1 tsp smoked paprika
-
0.5 tsp black pepper
-
5-6 soft-boiled eggs (peeled (cooked for 7 minutes for a firm yet tender yolk))
-
4 tbsp ketchup or barbecue sauce (for the glaze)
Instructions
-
Start by preparing your soft-boiled eggs. Place 5-6 eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce the heat slightly and cook for exactly 7 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. Let them cool completely before peeling carefully—you want the yolks firm but still tender, not chalky.01
-
Preheat your oven to 190°C (375°F). In a large mixing bowl, combine the ground beef, sausage meat, finely chopped onion, minced garlic, breadcrumbs, beaten egg, milk, Worcestershire sauce, tomato paste, oregano, smoked paprika, and black pepper. Use your hands or a fork to mix everything together gently—just until the ingredients are evenly distributed. You’ll notice the mixture becomes cohesive but still soft.02
-
Take about two-thirds of the meat mixture and press it evenly into the bottom and up the sides of your loaf pan, creating a hollow “trough” in the center. This is where your eggs will nestle. Arrange the peeled soft-boiled eggs in a single row along the center of the meat trough, pressing them down lightly so they’re snug.03
-
Carefully spoon the remaining meat mixture over the eggs, sealing them completely. Use your hands to pat the top smoothly, making sure there are no gaps where the eggs could peek through. You want a nice, even surface for that glaze to cling to later.04
-
Spread the ketchup or barbecue sauce evenly over the top of the meatloaf. This will create a slightly sweet, caramelized crust as it bakes. Place the loaf pan on a baking sheet (to catch any potential drips) and transfer to the preheated oven.05
-
Bake for 50-55 minutes, or until the internal temperature reaches 75°C (165°F) when tested with a meat thermometer. The top should be nicely browned, and the aroma filling your kitchen will be absolutely irresistible. If the top is browning too quickly, you can loosely tent it with foil halfway through.06
-
Once cooked, remove the meatloaf from the oven and let it rest in the pan for about 10 minutes. This resting period is crucial—it allows the juices to settle and makes slicing much cleaner. Then, carefully run a knife around the edges and turn the meatloaf out onto a cutting board. Slice into thick portions, revealing those beautiful egg centers.07
Not what you're looking for?
